The right temp is not directly out of the freezer. And what I mean by that is that you need to let it sit out and temper for a little bit before carving so it doesn't just shatter each time you try to chip or chisel it. You want the ice to shave rather than chip (except for when removing larger chunks)

A typical ice block used for ice sculpture is about 20" wide x 40" tall x 10" deep and weighs in at nearly 300 pounds. You usually let those sit for about 1 to 2 hours before carving. Of course, the smaller the block the less time it is going to take to temper. A good rule of thumb is to carve when the ice stops looking cloudy on the outside due to freezing condensation on the outside of the ice. Melting ice is easier to work with then stuff right out of the freezer.

07-31-2011, 18:32

tgriff

Re: Ice Trays

Quote:

Originally Posted by jcg9779

What is the right temp?

I was curious about that too. Just noticed the response, thanks for clarifying!

07-31-2011, 19:13

SMOWK

Re: Ice Trays

I ended up purchasing some vintage aluminum Frigidaire Quickube double wide trays in new condition. It puts plastic and silicone ice trays to shame in every way. The ice from the aluminum trays is bigger, easier to get out, doesn't taste like plastic, and freezes very fast. I don't understand why the shift from metal to plastic, or better yet, why consumers adopted it.

The right temp is not directly out of the freezer. And what I mean by that is that you need to let it sit out and temper for a little bit before carving so it doesn't just shatter each time you try to chip or chisel it. You want the ice to shave rather than chip (except for when removing larger chunks)

A typical ice block used for ice sculpture is about 20" wide x 40" tall x 10" deep and weighs in at nearly 300 pounds. You usually let those sit for about 1 to 2 hours before carving. Of course, the smaller the block the less time it is going to take to temper. A good rule of thumb is to carve when the ice stops looking cloudy on the outside due to freezing condensation on the outside of the ice. Melting ice is easier to work with then stuff right out of the freezer.

Southerners have always been picky about our ice, especially in our cocktails. We like large, slow-melting cubes in our whiskey. We crush ice to create frozen pillows for our juleps. And while we may not always be proud of it, from time to time we might even put one or two cubes in our white wine, you know, just to cool it down. Recently, it seems like the rest of the country is catching on, and frozen water is reaching a whole new level of artistry.

To ensure your home bar is up to snuff when it comes to the cold stuff, here are a few of our favorite ice tools. Say goodbye to watery cocktails.

Silicone Ice Ball Maker
The Japanese were the first to use round ice, which has maximum surface area for cooling. These extra large ice balls melt very slowly, so they won't dilute your drink.
$11.75; muji.us.com

Lewis Ice Bags
These canvas bags are bartender favorites for crushing ice because they wick away excess moisture that would otherwise end up in your cocktail.
$3.95; cocktailkingdom.com

Anvil Ice Pick
Use this to control the size and shape of your ice chips. Bonus: It looks awfully pretty displayed on your bar.
$50.95; cocktailkingdom.com

King Cubes Silicone Ice TraysIf you prefer a more traditional ice shape, try these perfectly edged, oversize cubes. They instantly up any drink’s presentation and dissolve slowly enough to preserve its integrity.
$14.95/set of two; williams-sonoma.com

08-05-2011, 15:03

SMOWK

Re: Ice Trays

I use a Klein Tools Canvas Bag to crush ice. As far as silicone ice trays goes...blech.